[et_pb_section fb_built=”1″ theme_builder_area=”post_content” _builder_version=”4.27.8″ _module_preset=”default”][et_pb_row _builder_version=”4.27.8″ _module_preset=”default” theme_builder_area=”post_content” custom_margin=”-64px|auto||auto||”][et_pb_column _builder_version=”4.27.8″ _module_preset=”default” type=”4_4″ theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.8″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″]<\/p>\n
Corsican tomme is one of the iconic cheeses of the \u00cele de Beaut\u00e9. This uncooked, pressed cheese, made mainly from sheep\u2019s milk, holds a special place in the island\u2019s culinary heritage. <\/span><\/p>\n Alongside brocciu, it is one of the cornerstones of the \u2018casearia\u2019 tradition \u2013 in other words, the Corsican cheese-making tradition.<\/p>\n Corsican tomme takes the form of a flat cylinder, topped with a rustic rind in shades of grey or ochre. Depending on how long it has been matured, the rind may be covered with a light white down or natural mould, which are clear signs of its development. <\/span><\/p>\n Its firm, dense texture can become slightly grainy or brittle over time.<\/span><\/p>\n On the palate, this traditional cheese perfectly evokes the landscapes of Corsica, where land meets sea, and the wild scents of the maquis.<\/p>\n When young, this tomme reveals gentle notes of milk and hazelnut. Then, as it matures \u2014 from three months to over a year \u2014 its character becomes more intense, revealing more pronounced hints of woodland, a tangy note and musk. <\/span><\/p>\n A true expression of the Corsican terroir, with each month of maturation revealing a little more of its character.<\/span><\/p>\n Traditionally enjoyed at the end of a meal, Corsican tomme is best savoured with a good country loaf, accompanied by dried fruit such as figs and walnuts.<\/p>\n For a milder flavour, a fig or chestnut jam delicately balances its intensity and creates a lovely contrast between strength and sweetness.<\/p>\n When it comes to food and wine pairings, a full-bodied red wine is the natural choice to complement the rich, robust character of this tomme.<\/p>\n A breeze from the maquis is blowing over the Kaempff-Kohler cheese dairy right now\u2026<\/p>\n Corsican tomme is our favourite of the week!<\/b><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" A cornerstone of the \u2018casearia\u2019 tradition on the Isle of Beauty Corsican tomme is one of the iconic cheeses of the \u00cele de Beaut\u00e9. This uncooked, pressed cheese, made mainly from sheep\u2019s milk, holds a special place in the island\u2019s culinary heritage. Alongside brocciu, it is one of the cornerstones of the \u2018casearia\u2019 tradition \u2013 in other words, the Corsican cheese-making tradition. A cheese with hints of the maquis Corsican tomme takes the form of a flat cylinder, topped with a rustic rind in shades of grey or ochre. Depending on how long it has been matured, the rind may be covered with a light white down or natural mould, which are clear signs of its development. Its firm, dense texture can become slightly grainy or brittle over time. On the palate, this traditional cheese perfectly evokes the landscapes of Corsica, where land meets sea, and the wild scents of the maquis. When young, this tomme reveals gentle notes of milk and hazelnut. Then, as it matures \u2014 from three months to over a year \u2014 its character becomes more intense, revealing more pronounced hints of woodland, a tangy note and musk. A true expression of the Corsican terroir, with […]<\/p>\n","protected":false},"author":4,"featured_media":262358,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[135,90],"tags":[],"class_list":["post-262406","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-3-windows","category-uncategorized"],"acf":[],"yoast_head":"\nA cheese with hints of the maquis<\/b><\/h3>\n
Flavourful blends<\/b><\/h3>\n
A touch of Corsica at Kaempff-Kohler<\/b><\/h3>\n